麹 Joe
It is a famous sake from Fukushima prefecture.
I think it is the sake which made the age of the beautiful sake without the fault of the taste and the aroma.
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麹 Joe
When I drove from Nara to Wakayama Koyasan at the end of last year, I found the Kaze no Mori bus stop
https://www.homemate-research-bus.com/dtl/2700000000000067806/
I saw the bus stop "Kaze no Mori".
I didn't think it was the origin of Kaze no Mori.
Anyway, I pulled out a bottle of the signature Akitsuho 657.
The gas pressure was high. In the first glass, the sweetness is kept in the back by the bite of the gas, giving the impression of a good mix of fruity and raw sake.
After letting it sit for an hour, it has a nice rice-rice flavor.
The price is reasonable and the specification is high. It is indeed the second place in the ranking.
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麹 Joe
This is a sake made from Yamadaho, the root of Yamada Nishiki.
I found it to be a bit dry and elegantly finished.
According to rumors in the city, a lot of time and effort is put into brewing this sake, and it is made in small quantities.
Since it is a luxury item, I feel that the story behind it adds to the taste.
Japanese>English
麹 Joe
Before the post-war infestation of triple brewed sake, this type of sake was probably found all over the country as local sake.
This is a sake that makes you think, "I wonder if this kind of sake existed all over the country.
It's a very rich and sour sake, and it packs a punch when served cold. The sake is very rich and sour, and you can't help but feel that the Honjozo would be a better choice.
I'm planning to try a second bottle to see how it changes as it warms up and cools down.
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麹 Joe
In my opinion, it's a change of pace.
However, it is a low-alcohol sake that the brewer has confidence in, as it says on the label, "Junmai Nara-shu (pure rice sake) with no water added.
It has a different taste from the sweetness of highly refined sake.
It is a sake that gives a good impression and can be the door to the next chapter.
You can enjoy a glass without thinking about anything.
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麹 Joe
Strong sake rice. It has a really tough and thick sake quality.
It's a very maniacal and thick sake.
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麹 Joe
Winter fun, heated sake.
Ah, this season is over.
I bought this Furozumi Umakan at the brewery last week.
Up until last year, it was a matured sake brewed with Yamadanishiki, but for 1B Y, the rice used has been changed to Kinuhikari.
The taste of Hiya is mild, with a little more punch than the previous Yamada Nishiki. The previous Yamadanishiki was probably the second grade rice, but it had a reassuringly broad flavor.
Kinuhikari is mild, and shows its sharpness when heated.
The power of the size of the heart white of sake rice is great.
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麹 Joe
How could local sake and local gourmet not go together? Bon in Sabae City, Fukui Prefecture.
and Hormone Shirakaba
http://www.shirakaba-horumon.com/
The fat is washed away refreshingly.
I drink too much good sake, so I dare to drink 300ml.
The taste is really polite, and the ginjo aroma is made with brewing technology. It is a melon type.
I usually prefer Sanbon 55, but I envy those in Sabae City who can drink a little for one coin.
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麹 Joe
We tried some sake from Tohoku.
I was particularly interested in this unfiltered, unpasteurized sake.
I can't get enough of heated raw sake.
In other words, it's my favorite way to warm up sake.
The acidity stands out and the aftertaste lingers.
The acidity stands out, and the aftertaste lingers.
Japanese>English
麹 Joe
It's my favorite among the Take Chur!
Hiden Junmai Sake
This is a repeat of a few years ago.
The label is Yokoyama Taikan's Bamboo and Crane.
It has the benchmark acidity and richness of an aged, fire-roasted junmai sake. The aroma is subdued and the aftertaste is well aged.
It seems that Hiden has been on the market since 1970, and it is a sake that you will never get tired of drinking.
When I visited a sake brewery in Takehara, Hiroshima, more than ten years ago, the brewer told me that he has been making fully fermented sake for a long time, but that he is busy every time because it becomes popular every 20 years.
We hope that the brewery will continue to make sake without losing its focus.
Ishikawa Toji has moved to a brewery in the Kanto area, and we want to buy Taketsuru stock for this year's sales.
Japanese>English
麹 Joe
Omi beef and Omi's local sake. Please don't be offended because it is the way of drinking of the Kiwamono which is not a reference.
When I was a young boy, I had my first taste of local sake, Matsu no Tsukasa Arabashiri, raw.
Since then, I've drunk many kinds of sake, but for my tastes, the best way to enjoy sake is to raise salmon and make it into delicious sake.
So I opened a bottle of matured raw sake.
It's a 2012 BY, so it's been in the fridge for about 9 years.
It smells like a ripe banana with a hint of sweetness. If you lukewarm it up, you'll find yourself in a dizzying world of Kiwamono. Probably no good girl would do such a thing, but I don't think I'll be able to pair warmed raw hine with Omi beef for a while.
Japanese>English
Sogga pere et filsヌメロアン サケ エロティック 1号酵母
麹 Joe
Soga from Obuse Winery came for home bottling.
It's a raw sake, made with No.1 yeast. A true rare case sake.
It tastes just like a traditional sake. The sourness is good and the aroma of yeast is pungent.
We paired it with Okinawan cuisine.
It is a marriage with boiled tofu.
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麹 Joe
Doi Sake Brewery has been brewing delicious Junmai-shu for over 30 years. This is a special junmai-shu that is sure to follow the lineage of Toji Hase's brewing.
When it is served cold, the sweetness comes gently and it goes down your throat like water. It is like a sweet dew.
When heated, it becomes crisp and refreshing, and goes well with meals.
Japanese>English
麹 Joe
Kamikame is a pioneer in the return to Junmaishu in the sake archives.
It has the benchmark richness and sharpness of a fire-aged sake.
It can be enjoyed cold or warmed.
It goes well with Japanese food, of course.
Japanese>English
麹 Joe
I was curious about the news about Sawaya Matsumoto, the yellow cherry tree in Fushimi, Kyoto. This is a "Kyoto Craft Daiginjo" from a process sake brewery that seems to be riding the wave of craft beer and craft gin.
When I opened the bottle, the aroma was mild, but when I put my nose close to the glass, I could feel the ginjo aroma. The endorsement says to pair it with meals, and it seems to be suitable for sashimi and takikimono.
Anyway, I was able to taste the interpretation of a major craft.
Japanese>English
麹 Joe
It has a pleasant sweetness and is unfiltered and unpasteurized.
It is a good sake that will broaden the base of sake drinkers.
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麹 Joe
Kikuhime, the first cup. Aged Junmaishu with fast brewing No. 9 yeast (guess).
The sweetness from the glucose comes through when served cold, and the umami and acidity outline when lukewarm. It conveys the brewer's design of sake quality that takes advantage of the characteristics of Yamada Nishiki.
The umami taste comes from the brewing technique of Yama-oshi Abolish yeast and the brewing of Kyokai yeast. As it gets hotter, the acidity bubbles up and the sharpness sharpens.
Japanese>English
麹 Joe
Xiao Long Bao with Furosen and Omachi.
Overflowing gravy and thick liquor. Banzai!
Every season, I buy a quart of Omachi Hiiri in early spring and keep it in a dark place for about a year.
I think the marriage project for Furozumi Omachi next season will be a thick white hot pot.
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麹 Joe
Manzaraku in Ishikawa. Yamahai Junmai, Ken. The label and name are irresistible to mountain lovers.
The combination of hard rice Gohyakumangoku and Yamahai junmai is a perfect balance of acidity and umami.
I wonder if the tin raises the sweetness even more.
Japanese>English
麹 Joe
Black beef from Wakayama Prefecture.
It is a sake with deep pockets, and is good served cold or warm.
You can feel the reliable brewing technique.
It has a soft aroma and a delicious body.
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